Batch 6
Verkenbrau 5.0 (Green cap)
Ingredients:
6.0 lb light malt extract
1 lb rice syrup solids
½ lb American Crystal Malt 20L
2 oz Tettnanger Hops (1 oz boil, ½ oz aroma, ½ oz finishing)
1 oz Cascade Hops (1/2 oz boil, ½ oz aroma)
2 packages Nottingham Danstar ale yeast (dry)
6/19/09 -- Used three gallons of water in the boil, steeped grain until boiling, added syrup solids & extract. Boiled w/ hops for an hour, added aroma hops w/ 15 minutes left & finishing hops as I pulled off the heat & prepared the fermenter. Used two frozen water bottles & a bag of ice to chill the wort. The ice bag in the sink worked so well that I had to fish out the two ice chunks. Added two packages of dry yeast within 20 minutes of end of boil.
Beer turned out very light & crisp. Good mouth feel, light bodied & very mellow. Excellent. The favorite of the beer party we had w/ Kraljevs, Lillegrens & Keys on 7/18.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment